Husband-and-wife team Wesley and Colleen Crawford run Our Little Coffee House out of their little coffee house in Clinton, where they craft made-from-scratch goodies. Although best known for their fanciful cupcakes and a distrust of measuring cups, the twosome also bakes homemade pies, candies, pastries, and breads. Earning the most plaudits are the Crawford's cupcakes; six staple flavors including tropical pineapple and carrot caramel vie for counter space with rotating monthly and spur-of-the-moment creations. Wesley and Colleen are making a documentary about their journey, which has taken the couple from Macon, Georgia, to Tennessee, all in pursuit of their custard-covered dream.
Locally grown fruits and vegetables fill Aubrey's Restaurant's menu across seven locations in eastern Tennessee. In addition to Southern recipes for buttermilk fried chicken and pulled pork, the kitchen also stirs housemade pimento into a savory dip and marinates chicken in lemon and lime. Old-fashioned patty melts and other sandwiches join pastas such as the Rattlesnake linguine, with grilled chicken, spinach, green peppers, and Southwestern alfredo that are charmed into stillness with the twirl of a fork. Desserts, such as the chocolate turtle cake with Hershey's chocolate and Breyers ice cream, help top off each meal.
To the cooks at Papa Dom’s, the line between entree and pizza is hazy. That’s because the ingredients in classic Italian and American dishes sometimes double as eclectic toppings for their pizzas, creating pies that emulate the flavors of chicken alfredo and philly cheesesteaks. The kitchen staffers also whip up non-pizza dishes, including lasagna and meatball hoagies, and bar snacks such as Southwestern egg rolls and potato skins. They allow guests to customize their wings, pizzas, and sandwiches with desired toppings or accommodate food allergies with gluten-free crusts.
At Burchfield's, located within the DoubleTree hotel in Oak Ridge, cooks prepare comforting Southern and Cajun cuisine. Goat cheese lends a creamy bite to fried-green-tomato BLTs, and drizzles of maple syrup and fruit compote sweeten plates of kettle-fried chicken and buttermilk waffles. Diners can also savor shrimp po' boys, grilled pork chops, or penne pasta tossed in boursin sauce with kalamata olives, artichoke hearts, tomatoes, and mushrooms.